How to Make a Caramelized White Chocolate Mocha

I love to work with good quality white chocolate. Though it is sweeter and contains more sugar than its darker counterparts, the vanilla and dairy flavors of a high quality, ultra-creamy white chocolate are hard to beat and work exceptionally well in many recipes. White chocolate is also unusual in that it can be caramelized quite easily. Since it contains more sugar than most other forms of chocolate and has no cocoa solids, those sugars can be caramelized to deepen the flavor of the white chocolate and create something exceptionally delicious – even if you’re not usually a white chocolate fan.

This Caramelized White Chocolate Mocha is one of the easiest treats that you can make with caramelized white chocolate, though I recommend my Caramelized White Chocolate & Cherry Ice Cream when you’re ready to take your white chocolate cookery to the next level.

How to Caramelize White Chocolate

Start with good quality white chocolate that is made with pure cocoa butter, not other vegetable fats. High quality white chocolate is easy to work with and will always have the best flavor.

Place the white chocolate in a nonstick skillet and melt it over medium-low heat. Cook, stirring regularly, until it begins to turn a golden color. Continue stirring until the chocolate is almost the color of peanut butter. If it appears to sieze up a bit as you cook it, don’t worry because it will smooth out again as it sits. The finished chocolate will be almost the color of peanut butter.

Assemble the Drink

Once you have your caramelized white chocolate, all you need to do is combine it with hot milk and coffee to make the mocha. I typically use espresso for this drink, but strong coffee will work, too. All the sweetness of the drink comes from the caramelized white chocolate, which has a wonderful caramel flavor and subtle dairy sweetness that reminds me a bit of sweetened condensed milk – but far more delicious.

The drink is quite rich and the recipe below makes two smaller servings. If you’re feeling indulgent, feel free to pour everything into a big mug and treat yourself! I topped mine with whipped cream, but the drink is just as good without anything on top.

In a nonstick skillet, melt the white chocolate over medium-low heat. Cook, stirring regularly, until the chocolate begins to turn a golden color. Cook until chocolate is golden and resembles peanut butter.
In the microwave, heat up the milk for about 60 seconds (just below a simmer). Pour milk and espresso into the skillet with the white chocolate and cook over medium heat, whisking until the chocolate has completely dissolved. Divide into two mugs to serve.
Top with whipped cream, if desired.

Serves 2

*You must use real white chocolate, made with only cocoa butter and not other vegetable fats.